How To Make Smoked Salmon Candy (Recipe + How To)

Ingredients

• 5 pounds Salmon Fillet (cut into 1" x 1" x 6" strips; skin removed if desired)
• 2 cups Cane Sugar (granulated cane sugar for dry brine)
• 2 cups Sea Salt (coarse sea salt for dry brine)
• 1 cup Pure Maple Syrup (used for basting during smoking)
• 1 bucket Applewood Chips (soaked for at least 30 minutes before smoking; provides sweet smoke flavor)

Instructions

1. Trim and Cut Salmon

   Place the salmon fillet on a clean cutting board and cut into strips approximately 1 inch by 1 inch by 6 inches.

   Time: PT15M

2. Prepare Dry Brine

   In a bowl combine 2 cups cane sugar and 2 cups coarse sea salt; stir until evenly mixed.

   Time: PT5M

3. Layer Salmon with Brine

   In a large non‑reactive container, spread a thin layer of the sugar‑salt mixture, then add a single layer of salmon strips. Sprinkle a light coating of brine over the fish, then repeat until all fish are packed, ending with a final thin brine layer.

   Time: PT10M

4. Cure the Salmon

   Cover the container and refrigerate (or place in a cooler) for 8–12 hours. This dry‑brine draws moisture out and begins the curing process.

   Time: PT12H

   Temperature: 4°C

5. Rinse and Dry

   After curing, rinse the salmon strips under cold running water to remove excess salt and sugar. Pat dry with clean towels, then arrange on cooling racks (or clean towels) for about 1 hour to develop a tacky pellicle.

   Time: PT1H

6. Preheat Smoker

   Load the smoker with a base of dry applewood chips, then add a handful of soaked chips. Preheat to a steady 180°F (82°C).

   Time: PT15M

   Temperature: 180°F

7. Arrange Salmon for Smoking

   Place the dried salmon strips on a cookie sheet, spacing them so they are not touching. Position the sheet on the lower rack of the smoker (closest to the fire) for hotter, more intense smoke.

   Time: PT5M

8. Smoke and Baste

   Smoke the salmon for 5–6 hours, basting with pure maple syrup about every hour (total 5 basting cycles). Keep the smoker temperature around 180°F.

   Time: PT6H

   Temperature: 180°F

9. Check Doneness

   When the jerky is done, the flesh will be uniformly colored and have a firm, slightly tacky texture—similar to a medium‑rare steak firmness test.

   Time: PT5M

10. Cool and Store

    Remove the salmon jerky from the smoker and let cool to room temperature. Vacuum‑seal in freezer‑grade bags and store in the freezer for up to 3 months.

    Time: PT30M

Nutrition Facts

Calories

80

Protein

8 g

Carbohydrates

10 g

Fat

2 g

Fiber

0 g